Heat the slow-cooker to high. Cut the ribs into short racks so they fit into the slow cooker, then pour over the cola and enough water to cover.   Cook for 5 to 7 hours until the ribs are tender but not completely falling apart.

Heat the oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with kitchen foil. Roast for 2.5 to 3 hours, turning halfway through, until the ribs are really tender but not falling apart.

Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 minutes, stirring constantly.

When the ribs are done, carefully lift them out of the roasting tin or slow-cooker and sit them on kitchen roll to dry. Discard the liquid and wipe out the roasting tin (if cooked in the oven). Put the dry ribs in a roasting tin and coat all over with the sticky sauce. Cover and chill for at least 1 hour to marinate, but better still up to 24 hours. They can be frozen at this stage.

Mix the dip ingredients together and chill until ready to serve.

Heat the barbecue to high, or heat oven to 220C/200C/gas 7. Add the ribs (leave them in the roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When the ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.